| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Center Cut Pork Chops |
| 10 |
oz |
RO*TEL Tomatoe w/Green Chili |
| 1 |
|
Lg Onion; sliced |
| 1 |
ts |
Cumin |
|
|
Seasoned Salt |
|
|
Black Pepper |
| 1/4 |
c |
Almonds; sliced |
| 3 |
tb |
Butter or Margarine |
| 1 |
c |
Rice |
| 1 |
ts |
Salt |
| 2 |
c |
Water |
INSTRUCTIONS
PORK CHOPS
ALMOND RICE
Sprinkle chops generously with seasoned salt and pepper. Brown in
skillet on both sides. Place in casserole dish and top each chop with a
large onion slice. Pour tomatoes and chilies over chops. Sprinkle cumin
over entire casserole. Cover with foil and bake at 350 degrees for 30
minutes. Uncover and bake 15 minutes longer. Serve with almond rice: Saute
almonds in margaring until light brown. Add rice, salt and water. Bring to
a boil, reduce heat to low for 15 minutes. Serve with Chops.
This recipe was contributed by Harry Anderson of Mobile Alabama to the
book "Snake, Rattle, and RO*TEL".
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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